COURSE INDEX - LaGuardia Community College

Health Sciences Department
lum. The student will refine skills acquired from previous academic
and fieldwork experiences. The student will choose placement
at a foodservice management, clinical nutrition or
community site. Attendance at a weekly seminar, designed to prepare
the student for entrance into the job market, is required.
Students must provide evidence of liability insurance and physical
examination prior to beginning this course.
Prerequisite: SCD221;
Pre- or Corequisite: SCD202
SCD250 Production Management
3 credits; 5 hours (2 lecture, 3 lab)
This course covers the basic principles involved in the planning
preparation and service of large quantities of food in foodservice
facilities. Topics include food selection variables, menu planning
techniques, forecasting procedures, “front and back of the house”
management, recipe standardization, conversion and costing. Term
projects are required.
Prerequisite: SCD100, SCD251
Corequisite: SCD201, SCD206 for DT students only; students
majoring in Travel and Tourism do not require SCD251 as a
prerequisite.
SCD251 Principles of Sanitation
2 credits; 2 hours
This course addresses the sanitation and safety principles that
guide the flow of food through a foodservice operation. Topics
covered include the proper handling of food from procurement to
service, facilities layout and design, cleaning and sanitizing procedures
and integrated pest management. Students are required to
pass the National Certification ServSafe exam to pass the course.
Prerequisite: ESL098, MAT096; SCD100, SCD107, SCD206 for
DT students only
Pre-or Corequisite: ENC/G101
SCD252 Quantity Food Purchasing
3 credits; 3 hours
This course covers the technical aspects and procedures involved in
forecasting and institutional procurements for foodservice systems.
Topics include market analysis, buying ethics, legal aspects and
effective control of food costs. The development and implementation
of accurate and precise food commodity specifications, purchasing
strategies, portion control methods, inventory controls and
receiving procedures are introduced. Food cost accounting topics
and relevant calculations are presented. Term projects are required.
Prerequisite: MAT096, SCD250
SCD253 Foodservice Administration
3 credits; 3 hours
This course deals with the organization and administration of
foodservice systems in institutions. Topics include the functions of
management, personnel procedures, and management, marketing
and promotional activities and human relations techniques for
employees and clients. Also, administrative leadership topics are
presented such as legal, organizational and cost control aspects of
management. Term projects and case studies are required.
Prerequisite: MAT096, SCD250
SCD260 Dietetic Field Experience I
1 credit; 8 fieldwork hours per week
This course is an application of theories learned in Quantity Food
Production. The practical implementation of the principles
involved in the preparation and service of large quantities of food
in health care facilities will be studied. The student will actually
be involved in the supervised preparation of large quantities of
food in the various units of a foodservice system in a health care
institution. Proper uniform, liability insurance, physical examination,
seminars and reports are required.
Prerequisite: MAT096, SCD100;
Corequisite: SCD250
SCD266 Foodservice Management Internship
3 credits; 31 hours (1 lecture, 30 lab)
This internship provides students with the opportunity to apply
and integrate the principles learned throughout the foodservice
management curriculum. Students will participate in the daily
operation of a foodservice establishment with an emphasis on
managerial and supervisory responsibilities. Students are required
to attend a weekly seminar.
Pre-corequisite: SCD253; Permission of the Program Director or
Clinical Coordinator is required to register.
SCN240 Food and Culture
3 credits; 3 hours
This course will explore the foodways of New York City as they
express the identity and history of its neighborhoods. The social
and political climate of a city is linked to the foods that have
immigrated here from around the world. The food cultures represented
in the neighborhoods of New York City will be investigated
through community based projects.
Prerequisites: ENC/G101, ESL098, MAT096
Health
SCH111 Aging and Health
3 credits; 3 hours
This course will discuss the aging process and the effect of
biological changes on the mental processes and functioning of the
individual. The relationship between aging and chronic disease
will be reviewed with special consideration given to prevention of
the effects of physical and mental deterioration. Role playing,
exercises and group discussions will be used to increase the knowledge
of the aging process and consider the relationship between
the emotional, social and physical forces of aging.
Prerequisite: CSE099, MAT095, ENC/ENG101, SCT101 for PT
Assistant majors only
SCH150 Drugs and Behavior
3 credits; 3 hours
This course is an overview of drug abuse and addiction. It encompasses
issues related to alcohol and drug dependency. A variety of
methods is used to explore such issues as the psychosocial aspects
of drug taking; the dynamics of dependence; pharmacology;
128